Tuesday, November 8, 2011

TT~slow cooker jambalaya~

Slow Cooker Jambalaya

1 pound boneless skinless chicken breasts, cut into 1-inch cubes   

1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
 Do yourself a favor and visit Jennifer (Hope Studios) to see more tutorials, and maybe even share yours~


  1. Hi Lauren, yummy, that looks great! Thanks so much for stopping by to say hello yesterday. I hope that you have a wonderful week.

    Kathy M.

  2. First off, I must say I love your blog title AND the 'decor' [template design]

    Secondly, this recipe sounds absolutely delish!!!!

    Thanks for stopping by this week. I appreciate your visit and taking time to leave me a comment. It's always a pleasure to have your company.

  3. This sounds delicious. Thanks for visiting my blog.